| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates a method of producing kvass. Method comprises preparation of recipe components, mashing kvass crisp breads with hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a combined culture kvass yeast race M and S-2 and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling. Prepared shadberry is extracted with liquid carbon dioxide with separation of corresponding miscella. Prepared yacon is cut, dried in microwave field to residual humidity about 20% at microwave field power providing warming of yacon inside bits to temperature 80-90 °C for at least of 1 hour, roasting, impregnating with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of yacon, crushing and mashing in an amount of about 3.6 % of sugar consumption rate together with kvass bread.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl, 1 ex |
